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Summer Vegetable and Goat Cheese Galettes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
"Flaky puff pastry squares with goat cheese, zucchini, and tomatoes create stunning and delicious appetizers for any occasion."
Ingredients:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (5 ounce) creamy goat cheese log
  • 0.5 cup grated Parmesan cheese
  • 1 pinch cayenne pepper, or more to taste
  • 2 sheets frozen puff pastry, thawed
  • 0.5 pound zucchini, thinly sliced
  • 0.5 pound roma tomatoes, thinly sliced
  • salt and ground black pepper to taste
  • 1 teaspoon olive oil, or as needed
  • 2 tablespoons thinly sliced basil leaves
Instructions:
  • In a skillet over medium heat, sizzle 2 tablespoons of olive oil and sauté green onions until soft for about 3 minutes. Introduce garlic and cook until aromatic for about 1 more minute. Take off the heat.
  • Mix creamy goat cheese, sharp Parmesan cheese, and a touch of spicy cayenne pepper in a small bowl until well combined and smooth.
  • Roll out puff pastry sheets on a floured surface, then cut each into four squares. With a sharp knife, lightly score a border 1/4-inch from the edges of each square without cutting all the way through.
  • Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
  • Lay out puff pastry squares on a baking sheet. Smear each square with goat cheese mixture and sprinkle on the onion mixture. Refrigerate for 5 to 10 minutes.
  • Create an artistic design by layering zucchini and tomato slices on puff pastry squares, ensuring some overlap. Sprinkle with salt and black pepper, then generously drizzle with 1 teaspoon of olive oil.
  • Place in the oven that has been preheated until the puff pastry turns golden brown and puffs up, approximately 20 minutes. Top with basil strips for a finishing touch.

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